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Balsamic and rosemary grilled peach salad

Serves: 2

Quick MakeVegan Friendly

From the CNM Natural Chef Kitchen at the College of Naturopathic Medicine. This delicious grilled peach salad brings a splash of colour to the summer dining table. The perfect blend of sweet, sour and savoury, this recipe is a whole world away from an everyday bland salad.

Balsamic and rosemary grilled peach salad Recipe: Veggie Magazine

Ingredients:

2 large peaches

2 tablespoons of extra virgin olive oil

2 packed cups of rocket

1.5 tablespoons of balsamic vinegar

1 tablespoon of chopped fresh rosemary

½ a large red onion, finely sliced

¼ cup of almonds, chopped

A generous handful of green beans

Sea salt

Black pepper

method:

  • Remove the tough ends from the green beans and bring a pan of salted water to the boil.
  • Add the beans to the boiling water and cook for 4-6 minutes until tender and slightly crisp. Drain and reserve to one side.
  • While the beans are cooking you can prepare the peaches. Peel and slice the peaches into thick wedges and add to a mixing bowl.
  • Finely chop one tablespoon of fresh rosemary and add to the bowl with the peaches, along with 1 tablespoon of olive oil and 1 tablespoon of balsamic vinegar. Toss to combine, ensuring that the peach slices are evenly coated in the mixture. Leave to one side to marinate for 15 minutes.
  • While the peaches are marinating, add the chopped almonds to a dry frying pan over a low heat. Toast gently for 4 minutes then remove from the heat.
  • Heat a grill to high and arrange the marinated peaches across a foil covered grill tray. Brush over any remaining marinade.
  • Grill the peach slices for 3 minutes until the oil and balsamic vinegar begins to bubble.
  • Add the onion to a large serving bowl along with the cooked green beans and rocket. Season to taste and toss to combine.
Print Recipe https://www.naturopathy-uk.com/naturalchef

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